Ingredients
Scale
- 500 g boneless, skinless chicken thighs or breasts
- 2 tablespoons plain yogurt
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- ½ teaspoon turmeric
- ½ teaspoon salt
- 2 tablespoons butter
- 1 tablespoon oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1½ teaspoons garam masala
- ½ teaspoon chili powder (optional for heat)
- 1 tablespoon tomato paste
- ¾ cup tomato purée or crushed tomatoes
- ¾ cup heavy cream (or use Greek yogurt or coconut milk for a lighter version)
- 1 teaspoon sugar (optional)
- Fresh cilantro for garnish
Instructions
- In a bowl, mix the chicken with yogurt, lemon juice, cumin, coriander, paprika, turmeric, and salt. Let it sit for 10–15 minutes to absorb all those delicious flavors.
- Heat 1 tablespoon of butter and 1 tablespoon of oil in a skillet over medium-high heat. Add the marinated chicken and cook until browned and just cooked through (about 5–7 minutes). Remove from skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of butter. Sauté onions until soft (about 3–4 minutes). Add garlic, ginger, garam masala, and chili powder (if using). Stir everything together for about 30 seconds.
- Stir in tomato paste and tomato purée or crushed tomatoes. Simmer for about 3–4 minutes until thickened and darkened in color.
- Pour in the cream (or Greek yogurt/coconut milk), add sugar if using, then return the chicken to the skillet. Simmer for another 5–7 minutes until the sauce is creamy and chicken is tender.
- Garnish with fresh cilantro and serve hot with basmati rice or naan.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 375
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg